Taiwanese Pineapple Cakes

recipe adapted from Billy Law (from “A Table for Two” blog) and posted by Suzie Sweet Tooth. These can also be called cookies or tarts.My first attempt. Halved the recipe and made 11 shortbread at the end (could've made 12 if I didn't mess up my first one) I don't have square baking moulds, used silicon cup instead. I followed the instruction shaping the shortbread into small balls and gently flattened into the silicon cup, then pressed the cup to shap four round corners. It turned out just as fine. Took me twice as long to cook the pineapple filling. It might be my hob isn't very powerful. The filling turned out just the right sweetness to my liking. The pastry is soft and crumbly that just melts in my mouth. Delicious!!

Recipe by   
  • Prep
    50 mins
  • Cook
    30 mins
  • Serve in
    80 mins


  •   pineapple filling
  •   2 (20 ounce) cans pineapple, crushed
  •   1 cup granulated sugar (200 gm)
  •   1⁄4 teaspoon cinnamon
  •   1 pinch salt
  •   1⁄2 cup corn syrup (150 gm) or 1⁄2 cup liquid glucose (150 gm)
  •   2 tablespoons all-purpose flour
  •   shortcrust pastry dough
  •   10 tablespoons unsalted butter (250 gm)
  •   5 tablespoons confectioners' sugar (50 gm)
  •   2 egg yolks
  •   1 teaspoon vanilla
  •   1⁄4 teaspoon salt
  •   2 1⁄2 cups all-purpose flour (350 gm)
  •   2 tablespoons all-purpose flour
  •   6 tablespoons cornstarch (50 gm)


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